What we know as Chateau Lynch Moussas was originally owned by Count Jean-Baptiste Lynch of Ireland in the 18th century. At the time, the estate was much larger than it is today. In fact, the Left Bank estate was so large in those days, it was eventually divided into two parts. Half of the estate gave birth to Chateau Lynch Bages. The remaining portion became Chateau Lynch Moussas. The 60 hectare Left Bank vineyard of Lynch Moussas is planted to 70% Cabernet Sauvignon and 30% Merlot. This shows an increase in Cabernet Sauvignon vines over the years. Lynch Moussas is one of the few, Classified Left Bank vineyards planted with only two grape varietals. On average, the vines are 25 years of age. The vineyard is planted to a vine density of 8,300 vines per hectare. The terroir of Chateau Lynch Moussas is mostly gravel, clay, sand and limestone based soils. Vinification takes place in temperature controlled, stainless steel vats. Malolactic fermentation takes place in vat. Yields are slightly high by today’s standards at close to 55 hectoliters per hectare. The wine of Lynch Moussas is aged in 60% new, French oak barrels for an average of 18 months. The wine displays an attractive, deep, dark, ruby color, while the nose is complex with red berry and black fruit aromas, such as blackberry and blackcurrant. Rich, round and with great density, the palate has a full, velvety mouth-feel with ripe tannins, followed by a delicious lingering, slightly spicy finish.